“There’s always an element in hospitality of just how much of yourself you want to give up to your guests. That part of my identity—my trans-ness—it’s precious in some ways. It can be perceived by some people who know what to look for but it can be totally missed by other people who have never met a trans person before. When I’m interacting with guests, there’s always a question about how important it is for them to know who I am as a person.”

“The pace of this demographic shift is spectacular. We’re seeing more consolidation in food processing around the globe because consumers in the Western world are looking for something different, organic and local. Many of the brands we all know don’t appeal to people looking for what are known as value-based brands.”

Not all foods that are delicious are instagram-worthy. Case in point: the Hawaiian plate lunch.